Effect of Different Fermentation Conditions on the Nitrite Concentration of Carrot-Pickles Fermented by Lactobacillus Preparation

Li, Wen Ting; Ming, Zhen; Xing, Ya Ge; Li, Ming Yuan; Xiang, Wen; Tang, Jie; Zhu, Sheng Hua

doi:10.4028/www.scientific.net/amr.338.782

Cited by 3 publications

(1 citation statement)

References 6 publications

(5 reference statements)

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“…Bacillus, a halophilic bacterium, can methylate primary amines to form betaine to resist the high salt environment when the environment lacks compatible solutes such as betaine, tetrahydropyrimidine, or other substances (Nakayama et al, 2019). Lactobacillus can use carbohydrates and other organic compounds for growth and can effectively remove harmful substances, such as nitrites, from the environment (Li et al, 2011). Actinomyces can survive in various extreme environments, have strong stress resistance, and promote soil microbial community structure and fertility maintenance (Okoro et al, 2009).…”

Section: Study Design and Samplingmentioning

confidence: 99%

Microorganisms facilitated the saline‐alkali soil remediation by biochar: Soil properties, microbial communities, and plant responses

Huang,

Bian,

Wang

et al. 2024

Land Degrad Dev

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Saline‐alkali soil degradation is a significant environmental problem with a negative impact on sustainable agroforestry development. Therefore, efficient remediation methods are urgently required. A potential solution to this problem is using biochar produced from bamboo waste and inoculated with plant growth‐promoting microbes as cleaner production materials for saline‐alkali soil. The present study investigated the potential of combining biochar, microbes, and dwarf bamboo to improve saline‐alkali soil. Different application rates (1%, 3%, and 5% of soil mass) of biochar were added to coastal saline soil planted with dwarf bamboo (Pleioblastus argenteastriatus) in pot experiments. Soil physicochemical properties, microbial communities, and plant responses were systematically studied. Bamboo and microbial‐modified biochar effectively decreased soil pH and electrical conductivity and increased soil nutrient contents. Compared with untreated soil, the relative abundance of the dominant bacterial phyla Acidobacteria, Actinobacteria, and Chloroflexi, and dominant fungal phyla Basidiomycota increased after applying biochar and modified biochar. With the increase in application concentration, the antioxidant activities of modified biochar decreased, biochar peroxidase and catalase content decreased, and the malondialdehyde content of bamboo biochar and microbial‐modified bamboo biochar decreased. The biomass of bamboo with added biochar and modified biochar was significantly higher than that of untreated soil. Comprehensive correlation and redundancy analyses showed that the bacterial and fungal communities were greatly affected by soil factors, especially soil pH, electrical conductivity, total organic carbon, potassium, and sodium ions. The findings of this study suggest that 5% bamboo biochar and 3% modified biochar benefit soil remediation, improve the stress resistance of dwarf bamboo, and enhance plant growth. Therefore, combined biochar–microbe remediation has great potential for the sustainable improvement of saline‐alkali soil.

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Section: Study Design and Samplingmentioning

confidence: 99%

Microorganisms facilitated the saline‐alkali soil remediation by biochar: Soil properties, microbial communities, and plant responses

Huang,

Bian,

Wang

et al. 2024

Land Degrad Dev

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Effect of Salt Concentration on Flavor Characteristics and Physicochemical Quality of Pickled Brassica napus

Zhang

et al. 2023

Fermentation

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This study aimed to elaborate on the role of salt concentration on pickled Brassica napus leaf and stem (BLS); it also contributed to the development of low-salt and healthy Brassica napus products in the harvest period. Five sets of pickled BLS samples were prepared, and the physicochemical parameters, free amino acids (FAAs), and the volatile flavor components (VFCs) were analyzed after fermentation. Results showed that some antioxidants, FAAs, and VFCs underwent dynamic changes during fermentation. Nitrite increased with an increase in the salt concentration used for fermentation. Pickled BLS contained a wide range of FAAs; a total of 23 were detected, which might be used as a source of amino acid supplementation. The VFCs were analyzed via headspace solid-phase micro-extraction (HS-SPME) combined with gas chromatography and mass spectrometry (GC-MS). A total of 51 VFCs were tentatively identified. The contribution to flavor could be expressed by the relative odor activity value (ROAV). Salt is one of the important factors affecting the quality of vegetable fermentation. Therefore, for large-scale pickled BLS production, a key issue is to balance the low salt concentration and high fermentation quality. Under the action of salt and microorganisms, the fresh BLS fermented via dry pickling, which not only improved its FAAs and VFCs, endowed the production with a unique flavor, but also prolonged the shelf life.

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Microbiota Succession and Chemical Composition Involved in Lactic Acid Bacteria-Fermented Pickles

et al. 2023

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Pickles are a type of traditional fermented vegetables in China. To ascertain the effect of different lactic acid bacteria on pickles, the chemical composition characteristics, flavor substances, and bacterial diversity of the pickles fermented by natural bacteria, Lactobacillus plantarum R5, Lactobacillus pentosus R8, and L. plantarum R5 plus L. pentosus R8 were investigated in this study. The results showed that Lactobacillus enhanced the decrease in pH, increase in total acid content, degradation of nitrite, and production of organic acid (lactic acid and malic acid) of fermented pickles. A total of 80 flavors were detected in the pickles fermented for 14 days, and esters in pickles fermented by Lactobacillus were more plentiful. Firmicutes emerged as the predominant microbial phyla. Amongst these, the commonly encountered microorganisms were Lactobacillus, unclassified Enterobacteriaceae, Pantoea, and Weissella. The multivariate statistical analysis further showed that Lactobacillus had a strong negative correlation with pH and a strong positive correlation with malic acid and lactic acid, and the microorganisms in pickles could acclimate to the changing fermentation environment. The insights gained from this study may be of assistance to us in obtaining new insights into the microbiota succession and chemical compounds involved in the pickles fermented by Lactobacillus.

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Effect of Different Fermentation Conditions on the Nitrite Concentration of Carrot-Pickles Fermented by Lactobacillus Preparation

Cited by 3 publications

References 6 publications

Microorganisms facilitated the saline‐alkali soil remediation by biochar: Soil properties, microbial communities, and plant responses

Microorganisms facilitated the saline‐alkali soil remediation by biochar: Soil properties, microbial communities, and plant responses

Effect of Salt Concentration on Flavor Characteristics and Physicochemical Quality of Pickled Brassica napus

Microbiota Succession and Chemical Composition Involved in Lactic Acid Bacteria-Fermented Pickles

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